Indulge in this rich and creamy mushroom risotto that will satisfy your taste buds.
Follow the steps below to cook the desired recipe
1. 1. In a large saucepan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
2. 2. Add Arborio rice to the saucepan and stir until the rice is well coated with the oil.
3. 3. Pour in white wine and cook until the wine is absorbed by the rice.
4. 4. Gradually add hot vegetable broth, one ladle at a time, stirring constantly until the broth is absorbed before adding more.
5. 5. Continue this process until the rice is creamy and cooked to al dente texture.
6. 6. Stir in sautéed mushrooms, parmesan cheese, butter, salt, and pepper.
7. 7. Remove from heat and let it sit for a few minutes before serving.
8. 8. Garnish with fresh parsley and extra parmesan cheese before serving.
2 cups Arborio rice
6 cups hot vegetable broth
1 cup white wine
1 cup chopped onions
3 cloves of garlic, minced
2 cups sliced mushrooms
1/2 cup grated parmesan cheese
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
